A Comparative Study of the Antioxidant and Antidiabetic Properties of Fermented Camel (<i>Camelus dromedarius</i>) and Gir Cow (<i>Bos primigenius indicus</i>) Milk and the Production of Bioactive Peptides via In Vitro and In Silico Studies

A Comparative Study of the Antioxidant and Antidiabetic Properties of Fermented Camel (<i>Camelus dromedarius</i>) and Gir Cow (<i>Bos primigenius indicus</i>) Milk and the Production of Bioactive Peptides via In Vitro and In Silico Studies

In this study, camel milk (CM) and Gir cow milk (GCM) were fermented through cofermentation via yeast–lactic cultures, i.e., <i>Lacticaseibacillus rhamnosus</i> (M9, MTCC 25516) and <i>Saccharomyces cerevisiae</i> (WBS2A, MG101828), and their antioxidant and antidiabetic effe...

Full description

Saved in:
Bibliographic Details
Main Authors: Brijesh Bhuva, Bethsheba Basaiawmoit, Amar A. Sakure, Pooja M. Mankad, Anita Rawat, Mahendra Bishnoi, Kanthi Kiran Kondepudi, Ashish Patel, Preetam Sarkar, Subrota Hati
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Fermentation
Subjects:
fermented camel milk
Lactobacillus
antioxidant
antidiabetic
anti-inflammatory
bioactive peptide
Online Access:https://www.mdpi.com/2311-5637/11/7/391
Tags: Add Tag
No Tags, Be the first to tag this record!
Be the first to leave a comment!
You must be logged in first

Similar Items